Sant'Antimo Bianco DOC / IGT Toscana "Podere Giardino"
 | Alcohol | 13,0% |
Total acidity | 5,6 g/L | |
Dry extract | 19,6 g/L | |
Colour | Medium-bodied lemon yellow | |
 | Flavour | Light and persuasive, fruity, apple scents. |
Taste | Soft and sapid, persistent, balanced. Honey aftertaste. | |
Serving temperature | 10-12°C, to be served in large glasses |
Production area S. Angelo in Colle, Montalcino (SI) – Hilly soils at an altitude of about 300 on the sea level, facing west. Weather conditions Winter with low rainfall and considerable temperature fluctuations; bud break was delayed by about ten days. Spring with little rainfall, hot summer that caused slight sunburn of the grapes in the most exposed vines. Mid-August rains brought great benefit allowing full ripening of grapes and good concentration. Variety Trebbiano Toscano and Verdea Harvest Thorough selection of the more mature, non-wilted grapes in the vineyard. The yield was about 7 tons per hectare. Pressing Soft with manual press (first pressing juice). Vinification Spontaneous fermentation in steel tanks without temperature control for 1-2 days, then in acacia barrels with stirring of the fine lees (bâtonnage) for about 6 months. This wine is available in: Standard bottles (0,75 litres)
– Sold out –
| | Alcohol | 13,0% |
Total acidity | 6,5 g/L | |
Dry extract | – | |
Colour | Medium-bodied lemon yellow | |
 | Flavour | Light and persuasive, fruity, typical of the variety. |
Taste | Soft and sapid, persistent, balanced. | |
Serving temperature | 8-10°C, to be served in large glasses |
Production area | S. Angelo in Colle, Montalcino (SI) – Hilly soils at an altitude of about 300 on the sea level, facing west. | |
Weather conditions | Winter characterized by temperatures in line with the seasonal average. A frost at the beginning of April damaged the early budding varieties, thus reducing the grape yield. Dry but not too hot summer, characterized by with high diurnal variation that favored continued grape ripening until the beginning of October. | |
Variety | Trebbiano Toscano and Verdea | |
Harvest | Thorough selection of the healthier, more mature, better exposed grapes in the vineyard. The yield was about 7 tons per hectare. | |
Pressing | Soft with manual press (first pressing juice). | |
Vinification | Spontaneous fermentation at ambient temperature for 15 days in steel tanks. Part of the skins are macerated. | |
This wine is available in:
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